Video: Mexican Bowl

This week we’re sharing one of our all-time perennial favourites. The Mexican bowl is pretty much a staple of our diet: it’s easy to make, tastes fantastic, and is also very satisfying without being too unhealthy.

Mexican bowls

There’s a lot of components to the bowl that you can mix and match as you like. We always have home-made nachos to start with around the edge. This time we’ve added a black bean mix to the middle, but there are other possibilities too.

Mexican bowls

Chunks of avocado make for a good topping, or you can make guacamole if you’re feeling less lazy. Refried beans come in a tin if you’re feeling lazier, on the other hand! While black beans make a good staple, you could try turning them into frijoles, or adding other ingredients to your mix. Cherry tomatoes fried in their own juices make a great faux-salsa topping, too.

Mexican bowls

Don’t be scared to experiment with this recipe. The Mexican bowl was made to be used however you like it! Here’s our video, and make sure to scroll down for the recipe.

Print

Mexican Bowl

Prep Time

10mins

Cook Time

15mins

Total Time

25mins

This delicious bowl meal is packed with Mexican flavours.

Course:
Main Course

Cuisine:
Mexican

Servings: 2people

Author: VegBurge

Ingredients

3-4corn flour tortillas

1cooking spray, eg coconut oil

1pinchroasted garlic herb mixoptional

400gblack beans

100gsweetcornor more to taste

1/2red onionchopped

2tspmole

3-5chestnut mushroomschopped

1tspBBQ herb mixoptional

100gred Leicestergrated

Instructions

First, make the nachos. Fold the tortillas in half and cut the straight edge with scissors. Repeat this process, then cut the resulting shapes into half again to create evenly sized triangles. Spread them out across a baking tray

Spray your cooking spray across them and scatter with a garlic herb mix if you wish to add extra flavour.

Put the nachos into the oven at 180C (fan) for 15-20 minutes. Keep an eye on them as they can brown very quickly.

Meanwhile, put the beans, sweetcorn, onion, mole, and mushrooms into a frying pan. Add a little oil and cook over a medium heat. You may also add BBQ herb mix if you wish.

When the onion is going transparent, the mushrooms have shrunk, and the black beans are cooked through, serve up the mixture into two bowls.

Get the nachos from the oven and place them around the sides of the bowls. Use the point of the triangle to stand them up in the bean mixture.

Scatter each bowl with half the cheese and add toppings of your choice. Good examples are mayonnaise, sour cream, salsa, guacamole, BBQ sauce, and hot sauce.